Dephosphorylation of Phytic Acid in Rice Bran |
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| Authors: | B TANGENDJAJA K A BUCKLE M WOOTTON |
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| Affiliation: | Authors Buckle and Wootton are with the School of Food Technology, Univ. of New South Wales, PO Box 1, Kensington, NSW 2033, Australia. Author Tangendjaja is currently with the Centre for Animal Research and Development (P3T), Bogor, East Java, Indonesia. |
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| Abstract: | Incubation time and temperature, moisture content, and pH were examined to determine the conditions necessary for the hydrolysis of phytic acid in rice bran. The extent of hydrolysis increased with increase in moisture content, and autoclaving for 1 hr at 121°C destroyed a significant proportion of the phytic acid at high moisture contents. Maximum hydrolysis of phytic acid occurred by heating at pH 4.5. Incubation of rice bran slurry for 24 hr at 55°C, pH 5.1 reduced the phytic acid level by approximately 80%. |
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